Muirhead Deep Dish PUMPKIN PIE
Community Recipe from
- 4 whole(s) eggs
- 2 cup(s) Muirhead Peacan Pumpkin Butter
- 2 cup(s) evaporated milk
- 1 whole(s) pre-baked deep dish pie shell
- Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.
This recipe is a personal recipe added by SueDsd and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes